🧀 Creamy Potato Tartiflette without Roquefort

Name: Creamy Potato Tartiflette without Roquefort
Total time: 75 min
Yield: 4 servings
Ingredients: 800 g firm-cooking potatoes; 2 Stück onions; 150 g diced cooked ham; 200 g grated semi-fat Gouda; 200 ml cooking cream (15% fat); 20 g butter; 1 Prise ground nutmeg; 1 TL salt; 0.5 TL black pepper

620 kcal · 75 min · 4 servings

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Ingredients

800 g firm-cooking potatoes
2 Stück onions
150 g diced cooked ham
200 g grated semi-fat Gouda
200 ml cooking cream (15% fat)
20 g butter
1 Prise ground nutmeg
1 TL salt
0.5 TL black pepper

Instructions

1. Preheat the oven to 200 degrees Celsius top/bottom heat.
2. Peel the potatoes and slice them into approx. 1 cm thick rounds.
3. Dice the onions into small cubes.
4. Melt the butter in a large pan and sauté the onions for approx. 5 minutes until translucent.
5. Add the potato slices to the pan, season with salt, pepper and nutmeg and fry everything together for 5 minutes.
6. Transfer the onion-potato mixture into a baking dish.
7. Distribute the diced ham evenly over the top.
8. Pour the cream over the potatoes.
9. Sprinkle the Gouda over everything and press it down slightly.
10. Bake the dish for approx. 35-40 minutes in the oven until the potatoes are tender and the cheese is bubbling golden brown.

Nutrition per serving

kcal: 620
Protein: 28 g · Fett/Fat: 35 g · Carbs: 52 g